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- 2 cups (16oz/450ml ) heavy whipping cream, cold
- 14 ounces (1 Can/ 400ml) sweetened condensed milk (fat-free or regular), cold
- 1 teaspoon Vanilla Extract (optional)
- Place sweetened condensed milk in the fridge to keep cold.
- Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form.
- Turn off the machine and pour the cold condensed milk into the whipped cream.
- Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract (optional).
Making Homemade Ice Cream Flavors
- Generally, use two cups ice cream base and add mix ins to create your flavors.
- Once you finish creating your flavors, transfer your ice cream mixture to an airtight container and freeze for a minimum of 6 hours or overnight before eating.
- Keep stored in the freezer for up to 6 weeks.
Enjoy a Few Initial flavor Ideas:
- Strawberry Cheesecake Ice Cream: Mix 1 cup cheesecake into 2 cups ice cream base and add strawberry puree
- Honeycomb Ice Cream: Mix ½ cup crushed Honeycomb into 2 cups ice cream base. Don’t add too much as it will make your ice cream soft but very yummy.
- Cookies and Cream Ice Cream: Mix ⅔ cup crushed Oreo Cookies into 2 cups ice cream base
- Mango Ice Cream: Swirl ¼ cup mango puree into 2 cups ice cream base
- Rainbow Cake Ice Cream: Mix 1 cup frosted Rainbow cake into 2 cups ice cream base
- Birthday Cake Ice Cream: Mix 1 cup frosted Funfetti cake (or cupcake) into 2 cups ice cream base
- 2 (15-oz.) cans coconut milk
- 2 c. heavy cream
- 1/4 c. swerve confectioner’s sweetener
- 1 tsp. pure vanilla extract
- Pinch kosher salt
- Chill coconut milk in the fridge at least 3 hours, ideally overnight. Spoon coconut cream into a large bowl, leaving liquid in can, and use a hand mixer to beat until creamy. Set aside.
- In a large bowl using a hand mixer (or in a bowl of a stand mixer), beat heavy cream until soft peaks form.Beat in sweetener and vanilla.
- Fold whipped coconut into whipped cream, then transfer mixture into a loaf pan.
- Freeze until solid, about 5 hours.
- 3/4 cup quick-cooking oats
- 1 cup chopped pecans
- 1/4 cup all-purpose flour
- 1/4 cup firmly packed DOMINO Light Brown Sugar
- 1/4 cup butter, melted
- 2 cups firmly packed DOMINO Light Brown Sugar
- 3 cups milk 1 (12-ounce) can evaporated milk
- 1/2 teaspoon salt
- 4 egg yolks
- 4 cups whipping cream
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons vanilla extract
- 1 (20-ounce) bottle caramel topping
- Garnishes: oat mix and waffle cone pieces
- 1 Cup Milk
- 1 Cup Chocolate
- 2-3 Tbsp Cocoa powder
- 1/2 Cup Powdered sugar
- Optional Cinnamon
- Optional Vanilla
- Boil milk in a deep bowl, add chocolate to it. Stir well.
- Now put cinnamon stick, vanilla stick and powdered sugar along with cocoa powder.
- Stir well to mix thoroughly and pour hot in a cup.
- Serve hot with heavy topping of whipped cream and chocolate powder garnishing,
- 1 (8-ounce) package semisweet chocolate squares, coarsely chopped
- 1/4 cup strong brewed coffee
- 2 cups whipping cream
- 1 cup half-and-half
- 3/4 cup sugar, divided
- 3 tablespoons instant coffee granules
- 4 egg yolks
- Microwave chocolate in a 1-quart microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring twice; stir in brewed coffee. Set chocolate mixture aside.
- Bring whipping cream, half-and-half, 1/2 cup sugar, and coffee granules to a boil in a heavy saucepan over medium-high heat, stirring until sugar and coffee dissolve.
- Beat yolks and remaining 1/4 cup sugar at high speed with an electric mixer until thick and pale. With mixer at low speed, gradually pour hot cream mixture into yolk mixture; return to saucepan.
- Cook over medium heat, stirring constantly, 6 to 8 minutes or until mixture thickens and coats a spoon. Remove from heat; stir in chocolate mixture. Cover and chill 2 hours.
- Pour chilled mixture into freezer container of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer’s instructions.
- Pack freezer with additional ice and rock salt, and let stand 1 hour. Serve ice cream with cookies, if desired.
- 1/2 cup plus 1 tablespoon all-purpose flour, divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 boneless skinless chicken breast halves (4 ounces each)
- 1/4 cup butter
- 1 cup chicken broth
- 1 cup heavy whipping cream, divided
- 3 tablespoons lemon juice
- 1/2 pound sliced fresh mushrooms
- In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides; shake off excess.
- In a large skillet, heat butter over medium heat. Cook chicken in batches until a thermometer reads 165°, 5-7 minutes per side. Remove chicken, reserving drippings in pan.
- Add broth to skillet; bring to a boil. Simmer, uncovered, until liquid is reduced to 1/3 cup, about 10 minutes. Stir in 3/4 cup cream, lemon juice and mushrooms; cook over medium-low heat 5 minutes.
- In a small bowl, mix the remaining flour and cream until smooth; stir into sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add chicken; heat through.
- 6 tablespoons ground coffee (not instant)
- 1 tablespoon grated orange zest
- 1 tablespoon chopped crystallized ginger
- 1/2 teaspoon ground cinnamon
- 6 cups cold water
- Whipped cream, cinnamon sticks and/or additional orange zest, optional
- Combine the coffee, orange zest, ginger and cinnamon; pour into a coffee filter. Brew according to manufacturer’s directions.
- Pour into mugs; if desired, garnish with whipped cream, cinnamon sticks and orange zest.